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Mini Pumpkin Muffins โ€“ A Homemade Twist on a Family Classic! ๐ŸŽƒโœจ

Yields30 Servings

 1 ¾ cups Unsifted flour
 1 ¼ cups Sugar
 1 tsp Baking soda
 ¾ tsp Salt
 ½ tsp Cinnamon
 ½ tsp NutmegI use freshly grated
 1 cup Canned 100% pumpkin pureeNOT pumpkin pie filling
 6 tbsp Vegetable oilor avocado oil
  cup Water
 2 Eggsroom temperature
  tsp Pumpkin pie spiceOptional, I use Dak's Spices brand
1

  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice
  3. In a separate bowl, combine the pumpkin puree, oil and water
  4. Add the eggs one at a time to make sure combined
  5. Make a well in the center of the dry ingredients bowl with a spoonย 
  6. Add the pumpkin mixture to the well and stir until batter is combined and moistened
  7. Spray your mini muffin pan generously with cooking spray or avocado oil spray
  8. Take a small cookie scoop (I use this one) and scoop batter into the mini muffin pan
    1. This recipe makes more than 24, so two batches will have to be baked
  9. Place into the oven for 12-15 minutes or until toothpick comes out clean
  10. Let rest in pan for a few minutes before removing and place onto a cooling rack
  11. Repeat steps 7,8,9 and 10

Nutrition Facts

30 servings

Serving size